Average Rating: 4.818181TOTAL TIME: Prep: 10 min. Cook: 30 min. + standing
YIELD: 8 servings.Ingredients
- 1-1/2 pounds lean ground beef (90% lean)
- 1 medium onion, chopped
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cans (14-1/2 ounces each) beef broth
- 1 cup water
- 4 celery ribs, thinly sliced
- 4 large carrots, halved and thinly sliced
- 1/2 cup quick-cooking barley
- 1 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/4 cup minced fresh parsley
Instructions
- 1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Bring to a boil.
- 2. Add celery, carrots, barley, thyme and pepper. Reduce heat; simmer, covered, for 10-12 minutes or until vegetables and barley are tender.
- 3. Remove from heat; stir in parsley. Let stand 5 minutes.
Nutrition Facts
1-1/3 cups: 226 calories, 8g fat (3g saturated fat), 53mg cholesterol, 708mg sodium, 19g carbohydrate (6g sugars, 5g fiber), 20g protein.
Diabetic Exchanges: 2 lean meat, 2 vegetable, 1/2 starch.
